ONE
By Jamie Oliver
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- Blondie cake
42 mins plus cooling
Not Too Tricky
serves 16
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Ingredients
200g soft unsalted butter, plus extra for greasing
200g golden caster sugar
4 large free-range eggs
200g self-raising flour
200g white chocolate
3 tablespoons crunchy peanut butter
3 tablespoons blackcurrant jam
Top Tip
The best friend combo of peanut butter and jam makes me so giddy! Feel free to swap in your favourite jam or try a different nut butter – it’s fun to experiment.
Method
- Preheat the oven to 180°C/350°F/gas 4. Line a 20cm x 30cm roasting tray with a sheet of greaseproof paper, then generously grease the paper with butter.
- In a food processor, blitz the butter and sugar together, then crack in the eggs, add the flour and blitz until smooth. Snap in the chocolate and pulse into the mixture until it’s in small chunks.
- Use a spatula to scrape the mixture into the lined tray, spreading it out evenly.
- Loosen the peanut butter with 2 tablespoons of warm water, stir the jam to loosen it, then spoon both over the mixture and use a cocktail stick to ripple them together through the surface, however you wish.
- Bake for 30 minutes, or until golden. Leave to cool, then slice and serve. Nice with a cup of tea.
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